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It was 100% lightly crushed and wild-yeast fermented in concrete fermenters that he had built
elegant and full of finesse
30% of the wines in fermented in old traditional 228 litre Burgundian barrels before 10-11 months ageing in barrel before bottling & tirage for the secondary fermentation
The attack is mellow and the palate
Fonseca Fonseca Vintage Port 2016 quinta-do-ameal It was 100% lightly crushedDense purple black with a narrow purple rim. The nose opens with very fine pure black fruit, a fusion of black cherry, cassis and blackberry jam aromas, with notes of crushed mint, an ethereal fragrance of violets and undertones of ripe tropical fruit. The year has added an additional layer of purity and refinement to the subtle, complex Fonseca fruit character, as well as an attractive minerality. The palate is supported by a vibrant acidity and
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